Publication | Closed Access
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
59
Citations
28
References
2007
Year
Food ChemistryFood ColloidSoybean Protein EmulsionsBiomanufacturingCombined Temperature/high-pressure TreatmentFood PhysicRheological PropertiesRheologyFood EngineeringFood ProcessingEmulsionHealth Sciences
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